Coconut Veggie Curry with Saffron Rice

Coconut Veggie Curry with Saffron Rice

I have been trying some Vegan and Vegetarian meals lately. After watching the documentary Forks over Knives, investigating The China Study and having read WHOLE, by T. Colin Campbell, I am convinced that many illnesses currently plaguing our society are based on the overconsumption of animal products. Although I am not completely Vegan or Vegetarian I am having 3 or 4 Vegan days a week. I have been doing this for about 3 weeks and I have lost 8 lbs without changing anything else in my lifestyle.

Okay – on with the recipe. You can change the veggies that you use. I went through my fridge and took out items that needed to get used up.

Saffron Rice 1 cup Brown Basmati Rice ½ cup coconut milk 1 ½ cups vegetable broth (I used this because I had some of my homemade broth in the fridge – you could use water) A few strands of Saffron. Follow directions on the rice package for cooking.

Coconut Veggie Curry 2 tsp coconut oil 2 tsp minced garlic 1 tsp minced ginger 1 chopped onion ½ red pepper chopped ½ yellow pepper chopped 1 zucchini sliced ½ cup mushrooms sliced 1 sweet potato cubed 1 russet potato cubed ½ Tomato chopped ½ can chick peas ½ can red kidney beans (I had the chick peas and kidney beans in the fridge – use what you have available) 1 cup of kale torn in small pieces ¾ cup tomato sauce (I had my homemade tomato sauce in the fridge) Balance of the can of coconut milk 2 cardamom pods (open the shell and remove the cardamom then crush or use ground cardamom) 1 – 2 tsps Berbere spice mix (If you live in Sault Ste Marie, Scale Meats on Wellington St carries an Organic blend of this)

Directions Heat coconut oil in a frying pan. When hot, add garlic, ginger, and onion. Cook over medium heat (too hot will burn the garlic) for 2 – 3 minutes, then add the peppers. Cook for 2 or 3 minutes. Add the russet potato and cover. Cook for about 5 minutes stirring often. If you find it needs some moisture, add a bit of veggie broth or white wine. (Of course I used white wine). Then add the sweet potato, more moisture if needed and cook another 5 or so minutes. (Until root veggies are almost cooked). Add the zucchini, mushrooms, tomato, and chick peas and kale. Cook for another 3 or 4 minutes. Add the coconut milk, cardamom, tomato sauce, and 1 tsp of Berbere spice. Cook for about 3 or 4 minutes, then adjust seasoning to your own personal taste.

Serve over the Saffron Rice and enjoy a deliciously flavourful and healthy meal!

Healthy living tastes great.

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Susan


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